Cake:Mix all ingredients, pour the mixture into the cake tin and bake at 200 degrees for 45 minutes. When the cake has cooled, cut it horizontally into three layers (Tip: Easier to cut the cake if you bake it the day before. ).

Spread some jam over the first layer of the cake.

For the chocolate cream filling: Whip the 750 ml soy whipped cream with the 3 packs of cream fix. Melt the 100 g chocolate in a pan over warm water. Stir the chocolate into 200 g of the whipped cream.

Spread this over the jam on the first layer. Distribute some of the cherries over the chocolate. The second layer will be filled with 250 g of soy whipped cream. I put some cherries on this layer too. Then place the top layer of the cake over this and spread the remaining whipped cream over the top and the sides. (Leave a little bit for the final decoration). Sprinkle the sides with the dark chocolate sprinkles, and the top with the chocolate shavings. Decorate the top with soy whipped cream rosettes which you finish with half cherries. Chill it for few hours. It will make 12 to 16 slices.

Inspiral, the fab vegan and raw vegan restaurant in London, Camden Lock has the most wonderfully moist brownies that I have ever eaten. I was trying to create something similar. The result was very different from what I had aimed for, but still, it was very yummy. This recipe is for about 6 small portions.

INGREDIENTS:

½ cup oil

1 cup maple syrup

¼ cup plant based milk

1 teaspoon vanilla

1 cup whole meal flour

½ cup cocoa powder

1 teaspoon baking powder

a pinch of salt

½ cup chocolate chips (optional)

Preheat oven for 170 degrees Celsius. Mix the dry ingredients, and then add the liquids. Pour the mixture into muffin forms or into an oiled and floured dish. Bake for about 15-25 minutes, depending on how gooey you like it.

It is my birthday and since I don’t know any vegan bakeries in Geneva, I had to make my own bday cake. I have to say it was amazing! And MANY THANKS to Mattie for the basic recipe. I changed it a little bit. For example I used maple syrup instead of sugar, and changed the quantities a bit to match my 250 ml tub of silken tofu. No need to bake and I have to say, that Mattie is right: the most difficult part in making this delicious wheat-free cake is that you have to wait 4 hours to set! I used:

180 ml melted coconut oil

250 ml silken tofu

half a cup maple syrup (you may want to use more if you like it sweet)

So you get your hand mixer, and blend everything together in the order that they are listed. Pour it into your form, put it into the fridge, and start making dinner or do something to take your mind off this yummy stuff. And when the time is up, you can take it out, loosen the edges with a knife, and carefully put the cake on your serving plate. Decorate and devour!

Making ice cream is super easy! All I did was that I blended 1 banana, 1 cup of strawberries and 4 dl of rice milk with almond with my hand mixer. You can also add some maple syrup if you want. Then I transferred it into a plastic container, put it into the freezer, and stirred it vigorously with a fork in every half an hour until it became solid.

Mix everything up and put in in the freezer. After an hour stir it, and put it back. Do the same again. 3 hours later you can either scoop some ice cream and eat it, or leave it in the freezer. Depending on your willpower :o).

Yeah, yeah, I can see non-Hungarians face turning to disgust. Especially my Italian friends must be outraged to spoil spaghetti with a sweet salsa. But in Hungary sugar and ground poppy seeds or sugar and ground walnuts are staple main dishes on school menus. All I did was that I substituted the egg rich tagliatelle with wholewheat spaghetti, and the sugar with maple syrup to make a yummy, vegan and healthy comfort food. Use as much of the ingredients as you please. You may want to have it for dessert. That’s ok 🙂 Enjoy!

For Valentine`s day I soaked some dried figs in red wine (you may want to use a sweet porto or add some sweetening substance). After one hour or more, you take out the figs from the wine and pour melted chocolate over it. (I used a 100 per cent cacao content chocolate melted with some ricemilk and a drop of oil. It is a good idea to melt the chocolate in a pot which is placed in a bigger pot with some warm water in it.) When the chocolate set, I hinted some ground almond over the chocolate coated figs.

These pancakes are the veganized Hungarian version :). I love them not only because they are super yummy, but also, because they are full of calcium and protein.

To make 3 large pancakes for breakfast (2 for him and 1 for me ;o)) I use

About 120 g of whole meal flour

About 300-400 ml soymilk

1 heaped spoonful of ground flax seeds

A pinch of salt

1 tablespoon of poppy seeds or 1 shredded apple (optional)

Some oil for the frying

I mix all the ingredients until I get a smooth, pancake-mixtury density (kind of like the density of single cream). If you have time to let it stand for a while, it is even better, you may have to add some more liquid after that. I oil a pan and fry both sides. Some filling ideas:

Pour the corn meal into the boiling water in a pot and cook for 30 minutes. You will have to stay close by and stir often. When it is done, pour the polenta into a glass dish for a few hours. It will set and you can cut any shapes you would like. I cut some rectangles and fried each side of them for 4 minutes in an oiled pan. When they were ready, I cut the heart shapes, and scooped some warm quince compote (which is basically cooked quince and apples that I keep in my fridge and use instead of jam) and some almond butter. It was absolutely delicious!